Monday, January 3, 2011

roasted chicken, squash & carrot soup

I knew I wanted some yummy soup to dip my dutch oven bread in, so I went searching. I finally found something that sounded yummy in one of my Everyday Food magazines. It was originally called roasted chicken and butternut soup, but I adjusted the recipe a tad.

Roasted Chicken, Squash, & Carrot Soup
4 bone-in, skin-on chicken thighs
1 medium butternut squash, peeled, seeded, and diced medium
1/2 of a medium acorn squash, peeled, seeded, and diced medium
2 medium carrots, peeled and diced medium
1 small yellow onion, diced medium
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 to 6 cups low-sodium chicken broth or water
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 to 2 tablespoons fresh lemon juice

Prep time: 20 minutes
Cook time: 50 to 60 minutes

Put all the vegetables into a roasting pan and toss with olive oil, salt, and pepper. Oil and season chicken thighs and add to roasting pan. Make sure everything is in a single layer. Roast at 425* for 30-40 minutes.

Remove from oven and place chicken on a plate to cool. Put all the veggies into a large pot. Using a potato masher, dough cutter, or the back of wooden spoon, mash the veggies to help thicken the soup. Add the stock, cumin, and coriander to the pot.

 Remove the skin and bones from the chicken thighs, chop into small pieces and add to the soup. Let it simmer for a few minutes. Before serving, add 1 to 2 tablespoons of lemon juice.

Steven and I both really liked this soup. I am really glad that I added the carrots to the soup, I liked the flavor along with the squash. I think the veggies could have roasted a little longer - it would have made it easier to mash them up.

What is your favorite soup recipe?

xoxo, christa

1 comment:

  1. Yummy, you always have the best ideas!

    My favorite soup recipe is my mom's homemade chicken noodle - it's just SO good, especially when it's cold like NOW.


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